The Grill's Pimento Cheese

4:55 PM, Jun 5, 2013   |    comments
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1/2 lb. cream cheese

4 cups shredded sharp cheddar (Sweetwater Valley)

1 cup roasted red bell pepper, diced

dash white pepper

1/2 tsp. cayenne pepper

1/2 tsp. garlic salt

1 cup mayo


If using a fresh red pepper, roast pepper whole over open flame until skin is black. Let pepper rest until cool. Rub black skin off pepper. Seed & chop.

In mixing bowl add softened cream cheese, mayo and spices. Mix well until all is combined. Add cheddar and red pepper. Mix together. Yields about 1 quart.

Presented by: Ron Watkins, The Grill at Highlands Row

Date: 6/5/2013

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